Mussel Chowder

Name: Mussel Chowder
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 mediums carrots, finely chopped; 8 servings Accompaniment: crusty bread; 118 milliliters dry white wine; 2 larges garlic cloves, minced; 59 milliliters heavy cream; 2 mediums leeks (white and pale green parts only), finely chopped; 2 kilograms mussels (preferably cultivated), cleaned and steamed, using half white wine and half water and reserving cooking liquid; 2 Tbsps olive oil; 2 larges orange bell peppers, finely chopped; 1 teaspoons salt; 1 large shallot, finely chopped; 59 milliliters 1/2 stick unsalted butter

Need a pescatarian main course? Mussel Chowder could be an awesome recipe to try. This recipe makes 8 servings with 267 calories, 17g of protein, and 15g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 25 hours. A mixture of shallot, pepper, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Set aside 24 mussels in their shells, then shuck remainder and halve them crosswise.

Ingredients you will need

Mussels

Pasta Shells

Equipment you will use

Paper Towels

Sieve

Bowl

Wash chopped leeks in a bowl of cold water, then lift out and drain well.

Ingredients you will need

Leek

Water

Equipment you will use

Bowl

Cook leeks, carrots, bell peppers, and shallot with salt and pepper in butter and oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 7 minutes. Stir in garlic and cook, uncovered, stirring, 1 minute.

Ingredients you will need

Salt And Pepper

Bell Pepper

Carrot

Shallot

Butter

Garlic

Leek

Cooking Oil

Equipment you will use

Pot

Add strained mussel cooking liquid and wine and simmer 10 minutes.

Ingredients you will need

Mussels

Wine

Stir in halved mussels and cream and simmer, stirring, 5 minutes.

Ingredients you will need

Mussels

Cream

Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Mussels

Pasta Shells

Equipment

Ingredients

Servings:

0teaspoons

black pepper 2mediums

carrots, finely chopped 8servings

Accompaniment: crusty bread 118milliliters

dry white wine 2larges

garlic cloves, minced 59milliliters

heavy cream 2mediums

leeks (white and pale green parts only), finely chopped 2kilograms

mussels (preferably cultivated), cleaned and steamed, using half white wine and half water and reserving cooking liquid 2Tbsps

olive oil 2larges

orange bell peppers, finely chopped 1teaspoons

salt 1large

shallot, finely chopped 59milliliters

1/2 stick unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.